Slappap (Maize) Fritters
Slappap Fritters
Slappap fritters brought a soft, comforting warmth to any table — little spoonfuls of maize batter that puffed into golden, tender bites. Light on the outside and pillowy inside, they were the kind of treat that disappeared almost as quickly as they were fried.
Aromat is a beloved South African seasoning powder that lives on kitchen tables and in pantries across the country. A savoury, umami-rich blend of salt, dried vegetables, mild herbs and spices that makes chips, eggs, braai meat and stews sing a little louder. For me Aromat was more than a condiment — it's a small comfort from childhood: the sprinkle that finished off vetkoek, the pinch on a plate of slappap, the familiar tin at a braai. These days it is available at most supermarkets.
Ingredients
- 6.5 tbsp corn meal
- 500 ml (2 cups) water
- 250 g self-raising flour
- 1 egg, beaten
- 0.5 tsp mustard powder
- 0.5 tsp salt
- 0.5 tsp red chilli (fresh or dried)
- 0.5 cup grated mature cheese
- Cooking oil for frying
- Aromat, to finish
Method
- Mix the cornmeal and water and cook to make a loose porridge (slappap).
- Cool to lukewarm.
- Add the beaten egg and mix.
- Sift in the flour, mustard, salt and chilli.
- Fold into the porridge.
- Stir in the grated cheese.
- Spoon teaspoonfuls into hot oil and fry until golden.
- Drain and sprinkle with Aromat before serving.